| (n.) | Bacon; the flesh of swine. | |
| (n.) | The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained. | |
| (n.) | To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry. | |
| (n.) | To fatten; to enrich. | |
| (n.) | To smear with lard or fat. | |
| (n.) | To mix or garnish with something, as by way of improvement; to interlard. | |
| (v. i.) | To grow fat. |
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